Turkey meatballs. Need I say more? These little balls of deliciousness are some of the easiest and most versatile dishes to make on the paleo diet. Whether you want to wrap them in bacon, have them smothered in tomato sauce, or just eat them by themselves, they are sure to deliver an excellent amount of nourishment (be sure to buy your poultry pasture-raised and organic if you can! This ensures better Omega 6:Omega 3 ratios!). Organic pasture-raised lean ground turkey offers ample amounts of vitamin B3, B6, selenium, and protein! It is also known to keep insulin levels in a desirable range after your meal is over, which is especially important if your goal is weight loss. If you’re curious about the role of insulin in your body, I suggest you read this article written by Sarah Ballantyne, PhD on her blog ThePaleoMom.com. Anyways, on to the recipe!
Spicy Cajun Turkey Meatballs
Servings: about 18-22 meatballs, depending on size
- 1 lb. ground turkey
- 1/2 yellow onion, finely chopped
- 1 clove garlic, minced
- 1 tsp. Cajun seasoning
- 1/2 tsp. red pepper flakes
- 1/2 tsp. dried oregano
- 1/4 tsp. cumin
- Preheat oven to 375 degrees. Line baking sheet with aluminum foil.
- In a bowl, mix together all ingredients. To ensure meat is mixed thoroughly with spices, onion, and garlic, use your fingers to mix and incorporate all ingredients.
- Using your hands, form meatballs about 1-1.5 inches in diameter, and place on baking sheet.
- Bake meatballs for 20 minutes, until golden brown on top and cooked through thorougly.
These meatballs go well with tomato sauce. A variation I like to do on these is add ground organic pasture-raised chicken livers to the meatballs for an extra punch of excellent nutrients. You can’t taste it, but the benefits are amazing! I add anywhere from .25-.5lb. of chicken liver to 1lb. ground turkey. Yum!